Compliments of Mistie McPadalis


  • Black-eyed peas – 15-oz can, no salt added, rinsed and drained
  • 1 chopped tomato
  • 1 small can of green chiles
  • Orange & Red bell pepper – 1/4-in dice
  • 2 green onions – 1/2 cup
  • 1 bunch of cilantro
  • Ground cumin – 1 teaspoon
  • Ground black pepper, salt – to taste
  • Equal parts Persian Lime olive oil and Rice Wine Vinegar

Combine all the salad ingredients in a large bowl. Pour the olive oil & vinegar over the salad and toss gently. Refrigerate for several hours to allow the flavors to blend. Serve with fresh avocado for tacos, OR as a side salad.